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Welcome to cheftalk Al.
I happen to think about pies a lot, very versatile and universally appealing. You didnt mention what type but if I was going to make a name for myself in pies, I would offer a line of both sweet and savory specialty pies, and make them as unusual, or even never been done before, as possible. With the goal of bringing in clientele
from all over.

Theres a single, established donut shop in my area, (and donuts are VERY competitive here) that makes one of a kind, filled donuts in addition to a regular line.
And people travel in from 2 or 3 states away to enjoy his unique donuts. Thats what I'M talkin' 'bout!
 
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